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5. Line, by generously overlapping with cling film, a small rimless bowl or soufflé mould, about 11cm diameter, 6cm deep.

6. Evenly line the inside of bowl or soufflé mould with the slices of courgette.

7. Spoon the gâteau mixture into the bowl or soufflé mould, tap lightly and fold over the cling film to seal. Leave to set for at least a couple of hours in the fridge.

To make the vinaigrette:1. In a small bowl, combine the lemon juice and mustard, season with a little salt and pepper.

2. Slowly whisk in the oil until well combined. Season to taste and adjust accordingly.

3. If the vinaigrette is too thick, adjust the consistency with a little water.

To serve:1. Undo the cling film and place a serving plate on top of bowl or mould. Turn the plate over and carefully remove the bowl/mould to turn out the gâteau. Carefully remove the cling film from the gâteau.

2. Place undressed, unseasoned salad leaves in 4 small clusters around the gâteau, and sprinkle with the egg yolk to garnish. In between the leaves, place and crush one raspberry with a fork or your thumb.